14 BULLETIN 1247, U. S. DEPARTMENT OF AGRICULTURE 
at once. If desired, after salting, the slices may be sugared liberally and then 
sautéed. 
French cut into square strips, and fry to 
a straw color (not brown). in deep fat. Serve immediately. Previously boiled 
or baked taro also may be fried in the same manner. 
Colocasia Spp. 
Two very different types of taro, for neither of which a specific 
name is at present definitely known, are considered here. 
Seb jet. NO. raat ak. 
Under this number the Department of Agriculture is propa- 
gating and sending out an unidentified taro which promises to be- 
come of considerable importance. 
A single plant of it, unlabeled, 
was found in the taro collection at 
the Plant Introduction Garden at 
Brooksville, Fla.,in the fall of 1912. 
Efforts to determine its identity or 
origin thus far have been unavail- 
ing but ultimately must succeed. 
The variety has not flowered, so far 
as known. The vegetative charac- 
ters are such as to leave even its 
specific identity in doubt, though it 
seems to show affinities with Colo- 
casia esculenta. The growing plant 
(Pl. VII, fig. 2) is characterized 
usually by an entire absence of the 
lateral shoots with which the main 
plant is surrounded in most taros; 
in other words, the lateral tubers 
rarely sprout. The entire leaf is 
yellow-green, the petiole being 
hghter than the blade. 
The corm (fig. 7) of S. P. I. No. 
47147 is larger and more even in 
form on the average than that of 
I's. 8—An averaged-sized lateral tuber the Trinidad dasheen. The num- 
tubers retain their whiteness when ber of tubers in a hill is usually 
cone, Pu pecans of & gather bien from 10 to 30; they vary less in 
factory for table use until at least a size and shape than in the Trinidad 
month after they are dug. ‘They are = 
better suited at all times for paking dasheen, but they are rather small 
than for any other method of cook- gnd frequently somewhat necked at 
ing. They keep well and are espe- 
cially valuable for ae see mid- the base (fig. 8). The young leaf 
winter. A neck similar to the one e “ > 
nt the base of the taber shown is SPrOUtS ld the Gubreun sonmeere 
common in this variety, tough 3¢ 4s white. — When COOKed) ileacmaaes 
sometimes absent. (P13855FS.) 
usually remain perfectly white and 
the corms nearly so, though sometimes the corms darken considerably 
and may not become me: aly. Both are much more moist than the 
Trinidad dasheen and are less rich in flavor. For these reasons they 
are not generally satisfactory for table use for a month or more after 
me 
7 a 
ee 
